[rusty craine]

I understand the incongruity of this dish. I have about got down my meat curry.

 

[Penny Banks]

Details, please

 

[rusty craine]

Penny, good to hear from you.

Butane torch feet to remove hair. Clean pigs feet. I cut them with a band saw into pieces with skin on. I pressure cook the pigs feet.

Here is the meat curry recipe I started with. I changed things till I got the taste we like.

•4 tbsps vegetable/ canola/ sunflower cooking oil
•2 large onions sliced thin
•2 large tomatoes diced
•2 tbsps garlic paste
•1 tbsp ginger paste
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp turmeric powder
•1/2 tsp red chilli powder
•2 tsps garam masala powder
•Salt to taste
•Chopped coriander to garnish

Preparation:

•Heat the cooking oil in a heavy bottomed pan, on medium heat.
•When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
•Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
•Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
•Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
•Now add the tomato paste and all the powered spices, including the garam masala. Mix well.
•Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
•Now add the goat/ mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/ mutton pieces with the masala. Sauté till the goat/ mutton is browned well.
•Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
•When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

 

[Larry Hatfield]

Unlike Indian or Thai curries, in which I try to make my own curry paste, I only know one Vietnamese curry recipe - Ca Ri Ga (Vietnamese Chicken Curry). And I only know one type of curry powder - Ca Ri Ni An Do (Vietnamese Indian Curry). In English, it's labeled as Madras Curry Powder, which hails from Southern India.
have you ever tried this one, rusty? it's pretty darn good. we make curry fried rice at the restaurant using ca ri ni an do and it's really popular. also make khmer curry's for our lunch using it. it's pretty versatile. if you try it make sure it has the three bells! there are some copies that are not as good. your local vietnamese market should stock it.